Want oil olive to just stop your meat and vegetables from sticking to your cooking pan? Oil is just oil? Then Chianti Classico olive oil is not for you!
Tasting olive oil from Chianti Classico is an incredible experience, with different flavors coming from different kinds of olives. It is an art form in itself.
The crop and production of olive oil is tracked in Chianti Classico just as the wine is. For 2012, the region had lower than expected production of its olive oil, but its popularity is on a rise. People appear to be seeking out premium olive oils.
Starting this year, the Chianti Classico’s famed Black Rooster can now be used for its premium olive oil.
How is the 2012 harvest shaping up?
The 2012 harvest created no small anxiety among the olive oil producers of the zone. Drought conditions were felt quite early on compared to 2011, and during the entire summer it was feared that the olive crop would not be able to resist the scorching heat. Rain arrived in September, however, and allowed to olives to swell, ripen, and produce an olive oil with aromas and flavors which had not been felt for years.
Every year has its own peculiar characteristics, and every year we are shown the powerful resistance which this plant, the olive tree, regularly demonstrates, its capacity to confront and overcome the climatic difficulties which often create severe problems in trying growing seasons such as 2012.
Spring and summer, the period in which the olives begin to grow and condense their “green gold”, were characterized by torrid heat and a systematic lack of rainwater. Despite this, the crop managed to reach the end of August without falling from the trees, and it was necessary to await the September rains to see the beginning of the condensation of the oil in the fruit. The picking of the olive crop began during the last ten days of October, and this by now has become a standard date for the beginning of the harvest, which then went forward without particular problems until the last days of November.
The result of this odd weather pattern, however, is a crop of healthy olive oil — the 2012 Chianti Classico DOP olive oils have a high level of anti-oxidants (polyphenols) and vitamins never previously seen.
The average levels which can be seen in the chemical analysis of the olive oil are very interesting indeed and indicate a significant product both from a nutritional point of view and from the point of view of its healthful qualities. They show the typical aromas and flavors of Chianti Classico: fruity and intense with notes of fresh and fragrant field herbs and artichokes, piquant notes of arugola and spicy peppers, much length, aromatic penetration, and much persistence of flavor.
For a meaningful and flavorful olive oil, Chianti Classico should be tried.
SENSORY CHARACTERISTICS OF THE CHIANTI CLASSICO DOP OLIVE OIL
Chemical characteristics – appellation rules
- acidity (expressed in oleic acid) – maximum: .5 grams per liter
- a high percentage of oleic acid >72%
Organoleptic Characteristics according to Appellation Rules
color: from an intense green to a green with golden highlights
- aroma: fruity and with a net sensation of olives
- a) presence of green fruity sensations 3-8
- b) lightly bitter 2-8
- d) piquantly spicy 2-8
- absence of defects (average of defects = 0, average fruitiness > 0)
A FEW NUMBERS
|number of member olive cultivators in 2012
member olive oil bottlers in 2012
|number of member millers in 2012
|number of olive plants carried on the official consortium register in 2012